I've tried 4 times now to sear a steak on cast iron and every time I fill the house with smoke. It pisses off the wife, triggers the smoke alarms, wakes up the kids (my oldest one already suffers from asthma), and we have to open every door and window when it's 100+ degrees outside. I've tried a lighter amount of seasoning, different oils with higher smoke points.. nothing works. But at least the steak has turned out pretty good.

So any tips on how now to fill the house with smoke when I'm searing a steak?

BSD said:

---

Sear outside.

---

I guess. But I only have a charcoal grill and I want the convenience of simply turning the knob on the stovetop.

Reverse sear on the grill outside. Exact same as cast iron if you know what you're doing.

Nevermind

My Dad Earl said:

---

BSD said:

---

Sear outside.

---

I guess. But I only have a charcoal grill and I want the convenience of simply turning the knob on the stovetop.

---

You could buy an induction cook top and plug in outside.

If you're cooking your steak for longer than a few minutes to sear it, you're going to end up with a thicker band of grey meat around the edges.

One of the best methods I've found is the reverse sear on the grill. The key is the coals need to be ripping hot and close to the grill grate, and you need to flip the meat constantly. Start to finish the process should be no longer than two minutes.

My other favorite is my turkey fryer burner and a carbon steel pan. Cast iron works ok, but the problem is that it holds heat too well; it doesn't move that heat into the meat quickly, and there are better materials that will do it. With highly conductive carbon steel and six-figure BTUs under it, you can get a great sear quickly.
I should add that neither of these methods are safe for indoor use.

Interesting take on Carbon Steel vs Cast Iron. The Blackstone top is carbon steel and it gives a really good sear despite not getting as hot as my indoor range. I'll give my Carbon Steel pan a shot inside on the big burner and see how it works out.

My current method involves lighting my kamado-style grill, but I think I'm going to switch to just lighting a charcoal chimney and putting a grate on top of it.

Interesting. I do know that my carbon steel wok and stainless steel saute pan give me a better sear than my cast iron.

GarlandAg2012 said:

---

My current method involves lighting my kamado-style grill, but I think I'm going to switch to just lighting a charcoal chimney and putting a grate on top of it.

---

My fave method.

HTownAg98 said:

---

If you're cooking your steak for longer than a few minutes to sear it, you're going to end up with a thicker band of grey meat around the edges.

One of the best methods I've found is the reverse sear on the grill. The key is the coals need to be ripping hot and close to the grill grate, and you need to flip the meat constantly. Start to finish the process should be no longer than two minutes.

My other favorite is my turkey fryer burner and a carbon steel pan. Cast iron works ok, but the problem is that it holds heat too well; it doesn't move that heat into the meat quickly, and there are better materials that will do it. With highly conductive carbon steel and six-figure BTUs under it, you can get a great sear quickly.
I should add that neither of these methods are safe for indoor use.

---

All fair points but I took the OP to be asking how to do it on the cook top in his kitchen. He said he has a less than optimal Grill for quick and easy access to searing and I don't want to suggest he go buy equipment he may not need. I suggested a new method with equipment he has. It's successful for me.

I sear for 6-8 min on either side with a good 1.5"-1.75" steak. Yes there's more "grey band" as you put it then a reverse sear or a sous vide but it does produce damn good steak.

I'll see if I can find an example of one of mine recently.

My Dad Earl said:

---

BSD said:

---

Sear outside.

---

I guess. But I only have a charcoal grill and I want the convenience of simply turning the knob on the stovetop.

---

get a gas grill.

I sear on cast iron using my webber natural gas grill.

phideaux_2003 said:

---

HTownAg98 said:

---

If you're cooking your steak for longer than a few minutes to sear it, you're going to end up with a thicker band of grey meat around the edges.

One of the best methods I've found is the reverse sear on the grill. The key is the coals need to be ripping hot and close to the grill grate, and you need to flip the meat constantly. Start to finish the process should be no longer than two minutes.

My other favorite is my turkey fryer burner and a carbon steel pan. Cast iron works ok, but the problem is that it holds heat too well; it doesn't move that heat into the meat quickly, and there are better materials that will do it. With highly conductive carbon steel and six-figure BTUs under it, you can get a great sear quickly.
I should add that neither of these methods are safe for indoor use.

---

I sear for 6-8 min on either side with a good 1.5"-1.75" steak.

---

Wouldn't searing for 6-8 min per side result in a hockey puck?

I sear for about 30 seconds per side on a 600 degree cast iron skillet on the grill. Either finish in oven for ~25 minutes or finish on a 300* grill for 6-8 minutes per side. (I use a thermoprobe for both methods, not timing)

Definitely not a sear. A good sear should take around 30 to 60 seconds.

Bo Darville said:

---

Definitely not a sear. A good sear should take around 30 to 60 seconds.

---

A sear can be formed many ways. It's just a Maillard reaction. 6-8 min in ghee will get it, but it's come into vogue for "sear" to be defined as blitzing something in as high a heat as possible.

phideaux_2003 said:

---

FIDO*98* said:

---

It's simply not possible without a high quality vent hood.

---

Effin' amateur. Or really, effin' pros saying you have to be a pro and have pro equipment to do it. Wish there was an eye roll emoji.

All you need is to use a higher quality oil with a higher smoke point AND manage your heat source. Grape seed, safflower oil, avocado oil or my personal favorite, ghee. You don't need to have your pan as hot as it gets. Get it hot enough to start seeing wisps of smoke from the oil, then add your (patted dry) steak. If after a few min the oil recovers from the thermal shock and starts to smoke again, just back the heat off a touch and keep searing.

It works just fine. I do it all the time in an apartment without smoke. A normal 200cfm microwave vent hood is plenty to manage whatever wisps of smoke you create.

---

This. We sear every steak we do and I did 12 in a row last year on a six burner. Don't overheat it and use a high temp oil.

Deats said:

---

phideaux_2003 said:

---

FIDO*98* said:

---

It's simply not possible without a high quality vent hood.

---

Effin' amateur. Or really, effin' pros saying you have to be a pro and have pro equipment to do it. Wish there was an eye roll emoji.

All you need is to use a higher quality oil with a higher smoke point AND manage your heat source. Grape seed, safflower oil, avocado oil or my personal favorite, ghee. You don't need to have your pan as hot as it gets. Get it hot enough to start seeing wisps of smoke from the oil, then add your (patted dry) steak. If after a few min the oil recovers from the thermal shock and starts to smoke again, just back the heat off a touch and keep searing.

It works just fine. I do it all the time in an apartment without smoke. A normal 200cfm microwave vent hood is plenty to manage whatever wisps of smoke you create.

---

This. We sear every steak we do and I did 12 in a row last year on a six burner. Do overheat it and use a high temp oil.

---

Gonna presume you meant "don't overheat it" as it appears you agree with my statement...

And from a bonified amatuer.

Yes, sorry it. Not moving well this morning.